I had looked up the recipe before but I understood you to say you didn't want the heat and extra spiciness for this friend so the one with the chilis in adobo would not be a good choice for them so that's why I made the suggestions I made. The "spicy" one that you were looking at would be a better choice. Keep in mind the liquid is there primarily to add moisture to braise the meat and keep things moist over the long slow cooking time so that it'll break down the fat, collagen and the like and make it tender. Adding different liquids will add to taste and flavor so yes, add the Dr Pepper if you like. I usually use beer, since it helps tenderize and I've used Dr Pepper, root beer, etc as I mentioned before. I often put in some lemon juice and/or vinegar, depending on the taste mood I'm in at the time. Seems to me that lemonade, lemon juice, orange juice, apple juice would all be perfectly fine choices for the liquids. Most any juice. Cranberry, grape might look a little strange but white grape? You don't have to follow a recipe exactly. My motto is recipes are guidelines, not hard and fast rules. If you don't like something going in there and it's not integral to the purpose, leave it out or substitute. Most every pulled pork recipe is basically the same. Cook it slow, usually braising, often searing (or seering? I've seen it spelled both ways), often coating with a rub, shred it or chop it and add a bit of sauce or liquid of some type whether it be broth, bbq sauce or some even like coleslaw dressing and call it bbq sauce. The meat will usually still shine through and should be the main event of the dish IMO. Dr. Pepper Pulled Pork is not unique to Pioneer Woman. It's been around a long time. Here's a bunch of variations Crockpots are often used. Of course I use my Nesco but have done it baked or stovetop too. I really emphasize the taste benefit of browning the meat first even if you're using a crockpot. It's fine if you don't but usually better if you do. I also have several more formal recipes for a Dr Pepper BBQ sauce if you're interested. This post was edited by cynic on Wed, May 22, 13 at 0:28

Bob_b: I have to disagree with some of the others. Having done them both ways for years, I have found that there is no lost flavor, by boiling them. But you can't boil them vigorously, just Simmer them, very slow, just about bubbling. - - - - - - - - - - - - - - LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than 1/2 inch,I like a little meat with the bones. For about 3 1/2 lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 90 minutes ( very low , not boiling ) Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard 1/4 teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder An Italian pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not and Caramelizes perfectly. - - - - - - - - - - - - I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!! Lou PS: There are many who will dissagree with this method but have never tried it. And some say they don't like the sweet sauce but have never tried that either. I've gotten great feedbacks.

Personally, I wouldn't go higher than 250ð or lower than 200ð. I use my Nesco Roaster for boneless country style ribs and use about 200ð-225ð, give them a rub, wrap them in foil and a little moisture of some type, whether it be BBQ sauce, beer (usually), root beer, Dr. Pepper, wine, Teriyaki sauce or whatever you happen to like. I often brown them a bit in the convection oven but it's not required. The BBQ Pit Boys like to simmer them in beer, onion and BBQ sauce then they crisp them up on the grill after they're cooked. Here is a link that might be useful: BBQ Pit Boys

Let'sremodel, will you post more info about what you do with the fish sauce and brown sugar method? I never cooked country style ribs before a couple of years ago when I read about them here. I was never any kind of a rib fan, having been raised on what I think were short ribs and I hated the way my mother fixed them. But then I saw country ribs at our farmer's market butcher stand and decide to try them. I used AnnT's recipe and it is so delicious, I've never tried another, although I use red bell pepper instead of green because I prefer it. Oh, and I use a little less cayenne because I'm a wimp. Ann, I hope you don't mind me reposting your recipe (posted in 2008). Home Cookin Chapter: Recipes From Thibeault's Table Ribs - Country Style Ribs ========================= This is adapted from a Paul Prudhomme Recipe. Seasoning Mix 1 Tablespoon Salt 2 1/2 teaspoons cayenne pepper 1 teaspoon garlic powder 1/2 teaspoon black pepper 3 to 4 pounds of country style ribs 1 onion chopped 1 large green pepper chopped 1 cup of chicken stock (may need more) . Mix ingredients for seasoning together. Place ribs in a ungreased baking pan and rub the meat with the seasoning mix. Rub meat with a small amount of oil and roast in a 500° oven for 30 minutes turning often until the ribs are brown and the fat is crispy. Reduce temperature to 350° and sprinkle the meat with the onions and green peppers and add the chicken broth. Return the pan to the oven and roast additional hour or until meat is tender. Check occasionally and add more broth as needed. Serve over white rice.